A searingly hot braise of goat

Ingredients

Quantity

Ingredient

see method for ingredients

Method

This method is suitable for any cut of the goat. Trim 1 kg of goat meat of all sinew and cut into 3 cm cubes. In a sand pot or a heavy-based pan, heat 3 tablespoons of peanut oil and lightly brown a whole head of peeled and lightly smashed garlic. Add a couple of star anise and 1 teaspoon of fennel seeds and the goat meat. Turn the meat around in the pan a few times until hints of garlic and spices can be sensed. Add 2 tablespoons of dark soy sauce, 1 teaspoon of sugar and 3 tablespoons of water, bring to a simmer and cover the pan. Cook over low heat for 2 hours, stirring and topping up with water from time to time, until the meat is tender, the water has evaporated and the mixture is a slick of oil and dark meat juices. Serve hot, straight o the stove.